Da Hong Pao - Xiyuanjian

Brewing

Utensils

Tea Ware : Gaiwan (preferred by locals for easy observation of liquor color and wet leaves) or purple clay teapot (excellent for retaining aroma) is recommended, with a capacity of 100-150ml.
Water source : Purified water is a must; mineral water and tap water are not recommended.
Water temperature : 100℃ boiling water (high temperature is required to stimulate the aroma of oolong tea).
Tea leaves : Use 8-10g of dry tea (about 1/3 to 1/2 of the container’s volume, adjustable according to personal taste).

Warm the Ware & Clean

Rinse the tea ware with boiling water to raise the temperature of the teapot/gaiwan, preventing the tea liquor from cooling too quickly and affecting the flavor.

Add Tea & Awaken

Put the dry tea into the warmed teapot/gaiwan, shake gently, and smell the dry tea aroma (such as the caramel, floral, or fruity notes of rock tea). This step is called "aroma shaking."

brewing

1st Infusion: Never blindly follow the "tea washing" practice — the first brew is truly the essence! Pour boiling water and pour out the liquor immediately (about 10 seconds) to avoid bitterness from over-steeping.

From the 2nd Infusion Onward: Extend each steeping time by 5-10 seconds (adjust based on liquor concentration).

After the 4th Infusion: Appropriately lengthen the steeping time.
Key Tips: Pour water from a height to let the water flow hit the bottom of the tea leaves, stimulating aroma; drain the liquor completely when serving to avoid steeping in stagnant water.

Tasting

Pour the tea liquor into a fairness cup, then divide it into small tasting cups. First, smell the aroma (the fragrance from the lid and the lingering aroma on the cup wall). Next, observe the liquor color (amber for lightly or moderately roasted tea; red wine color for moderately roasted or aged tea). Finally, sip slowly to perceive the "rock rhyme" — the mellow texture, sweet aftertaste, and lingering throat sensation of the tea liquor.

Key points

1: Never blindly follow the "tea washing" practice. The first brew is truly the essence, hailed by tea connoisseurs as the "reviving brew."

2: Water is the paramount priority.
Choose Qualified purified water; never use alkaline water.
（For commercially available mineral water brands, their water sources and quality indicators vary. So-called "high-quality mineral water and mountain spring water" may cause loss of functional components and inhibition of aroma in tea.)

3: A single serving of tea should be fully brewed within 20 minutes. If you can’t finish the brewed tea right away, store the tea infusion in a container. When you want to drink it again, reheat the previously poured infusion—in an instant, the room will fill with its enchanting, intoxicating aroma.

Do not leave the wet tea leaves (after steeping) in the gaiwan for an extended period (e.g., 1–2 hours) before re-steeping. This is because prolonged exposure leads to increased oxidation: tea polyphenols oxidize more deeply, the original fresh and brisk flavor fades, and aromatic compounds evaporate, resulting in a dull, tasteless brew. Such a method would reduce a rare, exceptional tea to a lackluster drinking experience.

This guideline applies to all highly aromatic Chinese teas.

Note: An exception exists for aged Chinese teas, as well as those with heavy roasting or strong fermentation. These can be steeped for longer periods, brewed slowly, or even simmered.

For brewing aged teas, refer to the "Guide to Slow-Brewing Aged Teas."

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